Kale Salad with Dates, Parmesan and Almonds Reviews

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Reviews

users rating4/4

Great recipe. Agree
with other reviewers
that removing the
stems from the kale,
and massaging it
with the juice of
the extra lemon
half, is critical
(in fact, this
should be done in
any raw preparation
of kale). The recipe
did feel like it
could benefit from a
little more salt and
a bit more Parmesan.

I'm always looking for more ways to work kale into my diet, and this recipe is a winner. The salt from the cheese, the sweetness of the dates, and the slight bitterness of the kale, along with the crunch of the almonds, adds up to an intriguing and delicious dish. Dressing ahead of time, which wilts and tenderizes the kale, is the secret here. Pomegranate seeds and sliced fuyu persimmon make nice additions.

We had chard on hand so we used it and it was delicious anyhow! Perfect blend of bitter/salty/sweet/acidic and good textures too. Don't worry about not cooking your greens - it turns out similar in texture to a coleslaw.

I used baby kale to make this salad for my book group and it turned out very well - not tough at all as some of the reviewers said. If you wanted a lighter salad, you could use even less than the 2 TBSP of olive oil.

We had people over for dinner and served white bean and chive soup, this kale salad and herbed chicken and squash which all came from this site. Out of everything, this kale salad had the most people talking. Was kind of surprised because the chicken was really good. Now I am being asked to make it for Christmas dinner. That really says something about the recipe.

Thank you, I was looking for a simple recipe like this one. I grow kale all year round because it does better than cabbage. I'm going to pick the leaves right now [I have Tuscan, red Russian and Scottish curled] along with the lemons and shallots. Well maybe I'll use brown onion as I only harvested them the other day and are very tender!

Why is everyone having so much trouble with this recipe?? It says juice of 1/2 a lemon right in the ingredients.. For those who feel kale is too tough, add a squeeze of the other half of the lemon to the julienned leaves of the kale and sprinkle with a bit of salt and massage it with your hand for a minute or two. This will tenderize it. Remember to cut the leaves away from the centre vein, as it will always be tough.Discard the veins and stems or use for vegetable stock. Better yet, in Toronto you can buy prewashed baby kale leaves in the same type of tub that spring mix or spinach come.. saves some prep work and they are more tender than a whole bunch of kale. This is a great tasting and healthy recipe that is simple to prepare.